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IMK 221 - Food Ingredients
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Food for Thought
Pointers to Resources
Rojak (miscellaneous)
How It's Made
Gums and Stabilizers
Emulsifiers
Food Flavors
Sweeteners
Salt
Acidulants
Protein Ingredients
Food Colors
OTHER INGREDIENTS
Dough/Bread conditioners
Leavening Agents
Maltodextrins
Enzymes
Functional/Nutraceuticals
APPLICATION OF INGREDIENTS
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Tan Woon Li (104502)
IMK 221 FOOD INGREDIENTS
TWL - Lecture Summaries
Table Of Contents
Gelling Agents, Thickeners and Stabilisers(GUM)
Emulsifiers
Food Acidulants
Functions Of Acidulants
Sugar
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IMK 221 FOOD INGREDIENTS
TWL - Lecture Summaries
Table Of Contents